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Creamy Poblano Macaroni Bake {Dairy-free, Vegan} http://wp.me/p4qC4h-3zI

Creamy Poblano Macaroni Bake

Erica
Creamy Poblano Macaroni Bake casserole has all the comfort food elements reminiscent of macaroni and cheese. Roasted poblano peppers star in this dairy-free, vegan recipe that will knock your socks off and make your heart smile.
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine casserole, pasta, potluck, vegan, vegetarian
Servings 6

Ingredients
  

  • 4 large poblano peppers
  • 10 ounces elbow macaroni
  • 2 Tbs vegan butter divided
  • ½ large white onion diced
  • 1 clove garlic chopped
  • 1 Tbs all-purpose flour
  • 1 cup vegetable stock
  • ½ cup almond milk
  • 1 cup raw cashews soaked overnight and drained
  • 1 tsp Dijon mustard
  • juice of a lemon
  • 1 tsp kosher salt
  • couple pinches fresh cracked pepper
  • ¼ cup fresh cilantro
  • 1 cup crushed fritos chips
  • garnish: finely diced fresh red bell pepper sliced black olives, fresh chopped cilantro

Instructions
 

  • Heat up the oven broiler. Also put a pot of water on the stove to come to a boil.
  • Roast the peppers under the broiler, turning a bit every 5 minutes, for 15-20 minutes until charred and tender. Put the peppers in a ziploc bag to steam for 5 minutes. Discard the charred skins and seeds.
  • Heat the oven to 350F.
  • Cook the pasta just to al dente according to package directions.
  • Meanwhile, heat a large, nonstick skillet on medium-high heat. Add the butter, onion, and garlic. Saute until barely golden and fragrant. Add the flour and cook briefly. Add the vegetable stock and almond milk, and cook a minute to scrape up any bits from the pan with a wooden spoon or silicone spatula. Transfer mixture to a food processor.
  • To the processor, add two of the prepared poblano peppers, the cashews, Dijon, lemon juice, salt, and pepper. Process until smooth. Taste for seasoning and acidity, adding more salt and lemon juice if necessary (if it tastes bland, it needs more). Pulse in the cilantro.
  • Drain the macaroni and put back in the pot. Add the prepared poblano sauce. Dice the remaining two roasted poblano peppers and add to the pot as well. Stir to combine and transfer all to a 13x9 or mid-sized casserole dish.
  • Top the casserole with the crushed fritos chips. Bake at 350F for 20-25 minutes until well heated through and sizzly when you listen.
  • Serve topped with red bell pepper, sliced black olives, and fresh cilantro. Yields: 6 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!